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Get ready for another showstopper out of mom’s files. I serve this on Thanksgiving as a side dish, but it also makes a wonderful dessert too. There’s no sugar needed in this recipe. The flavor of the sweet potatoes is enhanced by roasting, then adding in brandy, milk, butter, nutmeg and a bit of lemon zest. The end result is the perfect amount of sweetness.
Serving size: 6
- 1 to 2 tablespoons fine, dry bread crumbs
- 2 very large sweet potatoes, peeled and cut into 1-inch cubes
- 2 teaspoons olive oil
- ?Kosher salt, to taste
- ½ cup whole milk
- 4 tablespoons butter, softened
- ¼ cup brandy
- ⅛ teaspoon cayenne
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt, or more to taste
- 1 generous teaspoon lemon zest
- 4 eggs, separated
- Preheat oven to 400 degrees.
- Butter a 1-quart soufflé dish and coat inside with fine bread crumbs, tilting and turning dish to coat sides completely.
- Place sweet potato cubes in a roasting pan; toss with olive oil and sprinkle with kosher salt to taste. Roast, stirring occasionally, about 30 to 35 minutes or until very soft. Cool slightly, then transfer to?a food processor. Pureé until smooth to yield 2 cups. Freeze extra pureé and save for other uses.
- In a small saucepan or glass bowl in the microwave, heat the milk until hot but not boiling. In the bowl of an electric mixer, beat together the hot milk, mashed sweet potato, butter and brandy, mixing until smooth. With machine running, add the cayenne, nutmeg, salt, lemon zest and 4 egg yolks.
- In a clean bowl, beat the 4 egg whites until stiff peaks form (do not overbeat). Fold egg whites into sweet potato mixture; pour into prepared soufflé dish. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.